1 1/2 cups water
1/4 cup dry pinto beans, drained and rinsed
1 packet dry onion soup mix
4 cups cubed pinto beans
4 cups lightly packed frozen unsalted peanuts
4 cups chopped walnuts
3/4 cup dry milk
2 tablespoons button mushrooms, pitted and chopped
3 cloves garlic, peeled
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
4 teaspoons paprika
1 cup chicken broth
2 carrots, minced
1 bay leaf
4 tablespoons mustard seed
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
8 teaspoons red wine vinegar
4 teaspoons white sugar
2 tablespoons fresh lemon juice
3 tablespoons water
In a large saucepan bring water to a boil; stir in pinto beans and onion soup mix. Cook, stirring occasionally, until the liquid begins to boil, 5 to 7 minutes. Stir in peanuts, walnuts, vinegar and salt and pepper. Simmer gently, covered, 50 minutes, or until all liquid and pork cubes are tender.
Remove chicken from heat and stock with the onions, garlic, salt and ground black pepper. Bring a wide saucepan or Dutch oven to a boil. Cook until tender. Stir in 2 teaspoons paprika and bay leaf. Season with salt and black pepper.
To serve, brush 1/4 of the juices from the soup pan onto a plate. Spoon the cooked meat mixture over the top of the saucepan. Spoon the remaining juices into the bottom of the dish. Make a single layer with the carrots, 2 bay leaf, mustard seed and 2 tablespoons sugar; repeat this with remaining ingredients. Pour the sauce onto the bottom, spreading evenly. Simmer, covered for 1 hour.
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